A hearty meal with a healthy twist!
Course Dinner
Servings 8 servings


  • 1 tbsp olive oil
  • 1 large sweet onion
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 1-2 cups chopped celery
  • 1 package cajun hot andouille sausage (14 oz)
  • 1 package turkey sausage (13 oz)
  • 2 grilled chicken breasts (diced) (8 oz)
  • 1 bunch fresh thyme
  • 2 cobs fresh corn
  • 1 large can crushed tomatoes (28 oz)
  • 1-1.5 lbs medium-large shrimp peeled, without tail
  • salt and pepper to taste


  • Cut the sausage into rings or half-moons.
  • In a large pot or skillet, add 1 tbsp of olive oil and add the sausage. Cook over medium heat for approx 5-10 minutes or until cooked.
  • Dice the onion, peppers and celery and add it to the sausage.
  • Cook it with the sausage for 5-10 mins or until soft.
  • Add salt and pepper to your taste.
  • Cut the corn off the cob.
  • Add the corn to the pot along with the crushed tomatoes, and a bunch of thyme.
  • Allow all the ingredients to cook together for approximately 10 minutes
  • In a separate pan, sauté the shrimp until cooked.
  • Drain and add them to the Jambalaya mixture.
  • Add in diced grilled chicken and serve.



Note: For a lower carb option pair with cauliflower rice

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About the author

Ashley Osterman, Nutrition Team Manager

Masters of Science in Dietetics
Completion of Didactic Program in Dietetics
Certified Food Safety Manager and Instructor
Member of the Academy of Nutrition and Dietetics
Member of the School Nutrition Association
Precision Nutrition Level 1